More than an hour
(24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin
cup plus 2 1/2 tablespoons low-sodium soy sauce, divided
teaspoons finely chopped garlic
tablespoons peanut butter
tablespoons vegetable oil
tablespoons seasoned rice vinegar
teaspoons dark sesame oil
teaspoon finely grated ginger
teaspoon crushed red pepper flakes
ounces vermicelli or thin spaghetti, broken in half
cup julienne-cut carrots
red bell pepper, cut into short, thin strips
cups fresh snow pea pods, cut lengthwise into thin strips
cup chopped and roasted peanuts
cup diagonally sliced green onions
Cut tenderloins into strips and place in plastic bag.
Add 2 1/2 tablespoons soy sauce and garlic; close bag securely, turning to coat. Refrigerate 30 minutes or up to 4 hours.
In large bowl, whisk together peanut butter and vegetable oil. Whisk in remaining 1/4 cup soy sauce, vinegar, sesame oil, ginger and red pepper flakes. Cook vermicelli according to package .
Combine carrots and bell pepper in microwave safe dish. Cover and cook on HIGH (100%) 1 minute. Add snow peas; cover and continue cooking 1 minute or until crisp-tender.
Drain tenderloins. Grill tenderloins as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer.
Transfer to carving board; cut each tenderloin lengthwise in half and then cut crosswise into 1/4-inch thick slices. Add turkey to noodle mixture. Add peanuts and green onion to noodle mixture and toss.